Innovative Food Science & Emerging Technologies最新文献_第4页

Physical field extraction: The role of pH control in enhancing the efficiency and quality of Hericium erinaceus mycelium protein 物理场提取：pH控制对提高猴头菌菌丝体蛋白提取效率和质量的作用

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-22 DOI: 10.1016/j.ifset.2025.104380

Mengqing Zhang , Lichun Guo , Wei Zhao , Juncai Leng

There is growing interest in edible mushroom mycelia as a sustainable alternative protein source. However, the robust cell walls and complex cell matrix pose significant extraction challenges, and research on how combined physical and alkaline extraction techniques impact the structural and functional characteristics of mycelial proteins remains limited. This study innovatively evaluated the differential effects of four extraction methods—alkaline extraction (AE), high pressure homogenization extraction (HPHE), ultrasonic extraction (UE), and microwave extraction (ME)—on the structure and functional attributes of Hericium erinaceus (H. erinaceus) mycelium protein isolates (HMPI) under alkaline conditions (pH 8, 9, and 10). The findings revealed that raising the extraction pH enhanced HMPI yield and functionality, with different methods exhibiting distinct advantages: HPHE achieved the highest extraction yield (44.42 %), UE offered the best solubility, while ME produced HMPI with the highest protein content (66.26 %), surface hydrophobicity, disulfide bond content, and superior functional properties including foaming capacity (69.25 %), water-holding capacity (2.77 g/g), oil-holding capacity (10.41 g/g), and gelling ability. This study offers new perspectives on the efficient extraction and functionality enhancement of HMPI, highlighting the potential of combining physical techniques with alkaline conditions for developing high-quality alternative protein ingredients for food applications.

人们对食用蘑菇菌丝体作为一种可持续的替代蛋白质来源越来越感兴趣。然而，坚固的细胞壁和复杂的细胞基质给提取带来了巨大的挑战，并且物理和碱性联合提取技术如何影响菌丝蛋白的结构和功能特征的研究仍然有限。本研究创新性地评价了碱性提取（AE）、高压均质提取（HPHE）、超声提取（UE）和微波提取（ME）四种提取方法在碱性条件（pH 8、9和10）下对猴头Hericium erinaceus （h.c erinaceus）菌丝蛋白分离物（HMPI）结构和功能属性的差异影响。结果表明，提高提取液的pH值可以提高HMPI的收率和功能，不同的提取方法具有不同的优势：HPHE的提取率最高（44.42%），UE的溶解度最好，ME的HMPI蛋白含量最高（66.26%），表面疏水性、二硫键含量最高，发泡能力（69.25%）、持水能力（2.77 g/g）、持油能力（10.41 g/g）、胶凝能力等功能性能优越。本研究为HMPI的高效提取和功能增强提供了新的视角，强调了将物理技术与碱性条件相结合开发高质量替代食品蛋白成分的潜力。

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引用次数: 0

Cold plasma jet-induced modifications in pea protein: A comparative study of gas-specific effects 冷等离子体射流诱导豌豆蛋白的修饰：气体特异性效应的比较研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-22 DOI: 10.1016/j.ifset.2025.104379

Mohamad Mehdi Heydari , Mina Movasaghi , Federica Higa , Michael Nickerson , Venkatesh Meda , Lifeng Zhang

Air-classified pea protein concentrate (PPC) offers a sustainable solution for meeting the nutritional demands of a growing global population. This study investigated the effects of cold plasma (CP) jet-based non-thermal treatment, using air, nitrogen, and helium gases, on the structural, functional, and volatile profile of PPC. The diversity of reactive species generated by CP, influenced by gas type and flow rate, led to distinct modifications in treated PPC. For air and nitrogen-fed CP treatments, a noticeable reduction in the α-helix content was observed, accompanied by an increase in the random coil structures, indicating a transition process from ordered to unordered protein conformations. Functional analysis revealed that air-fed CP significantly improved protein solubility, water-holding capacity (WHC), and oil-holding capacity (OHC), while nitrogen-fed CP primarily enhanced WHC and OHC, and helium-fed CP increased OHC only at a flow rate of 4 L/min. Additionally, the CP treatment resulted in changes to the color of the pea protein, with the most pronounced bleaching effect found in samples treated by the air-fed CP. Cold plasma treatment under various conditions also yielded distinct volatile compound profiles in the treated PPC. These findings provide valuable insights for optimizing CP applications in plant protein modifications.

空气分类豌豆蛋白浓缩物（PPC）为满足不断增长的全球人口的营养需求提供了一种可持续的解决方案。本研究研究了冷等离子体（CP）射流对PPC的结构、功能和挥发性的影响，包括空气、氮气和氦气。CP产生的反应物质的多样性，受气体类型和流量的影响，导致处理后的PPC有明显的变化。在空气和氮肥CP处理中，α-螺旋含量显著降低，随机螺旋结构增加，表明蛋白质构象从有序向无序转变。功能分析表明，空气CP显著提高了蛋白质溶解度、持水能力（WHC）和持油能力（OHC），而氮气CP主要提高了WHC和OHC，而氮气CP仅在4 L/min流速下提高了OHC。此外，CP处理导致豌豆蛋白的颜色发生变化，在空气输送CP处理的样品中发现最明显的漂白效果。在各种条件下的冷等离子体处理也产生了不同的挥发性化合物分布。这些发现为优化CP在植物蛋白修饰中的应用提供了有价值的见解。

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引用次数: 0

Fluorescence imaging as a potential sensor in the milling machine on different varieties of Sorghum (Sorghum bicolor L.) 不同品种高粱（Sorghum bicolor L.）碾磨机上的荧光成像电位传感器

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-21 DOI: 10.1016/j.ifset.2025.104378

Maulidia Hilaili , Noelia Castillejo , Lucia Russo , Ayoub Fathi-Najafabadi , Nurwahyuningsih , Dimas Firmanda Al Riza , Danial Fatchurrahman

To improve sorghum yield in the milling process, researchers are still working to determine the appropriate method to eliminate the epidermis part of the grain precisely. This research aimed to examine the feasibility of using fluorescence spectroscopy and imaging as a sensor to monitor the milling process by differentiating between whole and milled grains. Fluorescence properties of sorghum in the seed form and after the milled form were reported. For each evaluation, five measurements of the Emission and Excitation Matrix (EEM) fluorescence were carried out through 5 samples taken from different milling replications. The red variety, Suri4, had a lower yield of 45 %, and it was necessary 10 times for polishing to remove the hard external layers. However, white and pale yellow varieties (KD4 and Bioguma) obtained the same yield, although the polishing times were different. The EEM fluorescence spectra showed distinct differences between the three sorghum varieties, even between KD4 and Bioguma, which had the most similar behavior. Two characteristic EEM peaks were identified for Bioguma (Ex280/Em330 and Ex365/Em450 nm) and KD4 (Ex280/Em330 and Ex280/Em450 nm) varieties. However, in the case of Suri4 variety, only one was reported (Ex365/Em450 nm). In this sense, the results demonstrate that both fluorescence spectroscopy and imaging are promising tools for differentiating between sorghum varieties and monitoring the milling process. In particular, image features extracted from fluorescence images under 420 nm excitation provided the clearest separation between varieties and their milling status.

为了提高高粱在碾磨过程中的产量，研究人员仍在努力确定适当的方法来精确地消除谷物的表皮部分。本研究旨在研究利用荧光光谱和成像技术作为传感器，通过区分整粒和磨粒来监测磨粒过程的可行性。报道了高粱种子形态和碾磨后的荧光特性。对于每次评估，通过从不同的铣削重复中提取的5个样品进行5次发射和激发矩阵（EEM）荧光测量。红色品种Suri4的产率较低，为45%，并且需要10次抛光才能去除坚硬的外部层。然而，白色和淡黄色品种（KD4和Bioguma）虽然抛光时间不同，但产量相同。EEM荧光光谱在3个高粱品种之间存在明显差异，甚至在KD4和Bioguma之间也表现出最相似的行为。在Bioguma （Ex280/Em330和Ex365/Em450 nm）和KD4 （Ex280/Em330和Ex280/Em450 nm）中鉴定出两个特征EEM峰。然而，在Suri4品种中，只有一个被报道（Ex365/Em450 nm）。从这个意义上说，结果表明荧光光谱和成像都是区分高粱品种和监测碾磨过程的有前途的工具。其中，420 nm激发下的荧光图像提取的图像特征最清晰地区分了品种及其碾磨状态。

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引用次数: 0

Innovative photodynamic inactivation of food spoilage Penicillium expansum through mitochondrial oxidative stress 创新光动力通过线粒体氧化应激灭活食物腐败的扩张青霉

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-21 DOI: 10.1016/j.ifset.2025.104374

Fang Zhang, Zirui Wang, Xiaomin Yang, Shuqi Hao, Xianghong Meng

This study identified mitochondria as a key point for photodynamic inactivation (PDI) of micro-organisms, and internal cell disintegration as a key factor in their death. The results showed that curcumin-based PDI completely inhibited Penicillium expansum (P. expansum) lesion development on apples after a 60-min treatment. The detailed mechanism was that PDI induced Penicillium expansum to produce reactive oxygen species (ROS), resulting in severe damage to the mitochondrial membrane permeability and functional structure. Furthermore, the activities of key TCA cycle enzymes and mitochondrial respiratory complexes were inhibited by approximately 50 %, which revealed that PDI inhibited a series of biochemical mediators related to cellular respiration and energy metabolism enzyme activity. Likewise, the addition of ROS inhibitors to fungal cultures reversed the damaging effects of PDI on P. expansum, confirming that ROS generation represents the main cause of fungal cell death. In summary, our results indicated that PDI killed P. expansum by inducing mitochondrial oxidative stress and functional damage, and for the first time in the literature, posing it as a potential anti-fungal agent.

本研究发现线粒体是微生物光动力失活（PDI）的关键位点，细胞内部解体是其死亡的关键因素。结果表明，姜黄素基PDI处理60 min后，能完全抑制苹果扩张青霉病的发展。其具体机制是PDI诱导扩张青霉产生活性氧（reactive oxygen species， ROS），导致线粒体膜通透性和功能结构严重受损。此外，关键的TCA循环酶和线粒体呼吸复合物的活性被抑制了约50%，这表明PDI抑制了一系列与细胞呼吸和能量代谢酶活性相关的生化介质。同样地，在真菌培养物中添加ROS抑制剂逆转了PDI对葡萄的破坏作用，证实了ROS的产生是真菌细胞死亡的主要原因。综上所述，我们的研究结果表明，PDI通过诱导线粒体氧化应激和功能损伤来杀死PDI，并且在文献中首次将其作为一种潜在的抗真菌剂。

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引用次数: 0

Multidimensional comparative study on the efficacy and mechanisms of radiofrequency and thermal induction inactivation of Aspergillus Niger spore 射频和热诱导灭活黑曲霉孢子的效果和机制的多维对比研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-21 DOI: 10.1016/j.ifset.2025.104375

Yudi Liu , Yanjun Tong , Han Huang , Wei Zhao , Ruijin Yang

Radiofrequency (RF) treatment offers a promising alternative to conventional thermal inactivation, yet mechanisms against fungi remain poorly understood. This study investigated Aspergillus niger spore inactivation kinetics, morphological changes, and proteomic responses under RF versus conventional heating at 60–80 °C. RF achieved higher inactivation rates, yielding 4.36 log CFU/mL reductions at 80 °C/3 min compared to 3.78 log CFU/mL reductions for conventional heat (p < 0.05) in phosphate buffer. Both treatments caused spore shrinkage, increased membrane permeability, elevated ROS levels, and mitochondrial depolarization; however, RF induced more extensive structural disruptions, as observed via TEM. Label-free proteomics identified 1346 differentially expressed proteins, with GO and KEGG analyses revealing early suppression of metabolic pathways by RF and distinct molecular targets, emphasizing non-thermal effects at lower temperatures (60 °C). These findings elucidate RF's unique action mode—rapid lethality through membrane disruption and metabolic collapse—demonstrating an efficient, energy-saving approach for food safety and sterilization applications.

射频（RF）治疗为传统的热失活提供了一个有希望的替代方案，但对真菌的机制仍然知之甚少。本研究研究了黑曲霉孢子在60-80°C射频加热和常规加热下的失活动力学、形态变化和蛋白质组学反应。RF实现了更高的失活率，在80°C/3分钟下，与在磷酸盐缓冲液中常规加热（p < 0.05）的3.78 log CFU/mL相比，RF的失活率降低了4.36 log CFU/mL。两种处理均引起孢子收缩、膜通透性增加、活性氧水平升高和线粒体去极化；然而，通过透射电镜观察到，RF引起了更广泛的结构破坏。无标签蛋白质组学鉴定出1346种差异表达蛋白，GO和KEGG分析揭示了RF和不同分子靶点对代谢途径的早期抑制，强调了低温（60°C）下的非热效应。这些发现阐明了RF独特的作用模式-通过膜破坏和代谢崩溃快速致死-展示了一种高效，节能的食品安全和灭菌应用方法。

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引用次数: 0

Alternating magnetic field-assisted freezing enhances freeze-thaw quality of golden pompano (Trachinotus ovatus) fillets: Metabolomic and physicochemical insights from thawing exudate 交变磁场辅助冷冻提高了金鲳鱼鱼片的冻融质量：从解冻渗出物中获得的代谢组学和物理化学见解

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-21 DOI: 10.1016/j.ifset.2025.104376

Zhi Fang , Saiyi Zhong , Qian Li , Chuan Li , Yanfu He , Lulu Zhu , Aiguo Feng , Hui Hong , Longteng Zhang

Temperature fluctuations during the cold chain compromise the freeze-thaw quality of frozen aquatic products. Conventional assessments of freeze-thaw damage mostly rely on destructive analyses of muscle tissues, limiting their industrial applicability. To identify a novel approach for evaluating the quality of frozen aquatic products, thawing exudates from golden pompano (Trachinotus ovatus) fillets subjected to alternating magnetic field-assisted freezing (MF) and conventional air-blast freezing (CF) were analyzed for their physicochemical and metabolomic characteristics during six freeze-thaw cycles. Oxidative stability was assessed alongside untargeted metabolomic profiling of the thawing exudate. Results showed that MF markedly alleviated freeze-thaw-induced quality deterioration, as evidenced by well-organized muscle fibers, preserved protein integrity, and reduced water mobility in fish fillets. In thawing exudates, MF more effectively suppressed protein oxidation and lipid peroxidation than CF after six cycles, reflected by 9.09 % and 3.45 % lower thiobarbituric acid-reactive substance value and carbonyl content, respectively. Untargeted metabolomic analysis revealed distinct freeze-thaw quality between MF- versus CF-treated fillets, with dipeptides, oxidized amino acids (e.g., L-kynurenine, L-formylkynurenine), phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine), and nucleotides (e.g., inosine and hypoxanthine) identified as key differential metabolites. Moreover, strong correlations were observed between the freeze-thaw quality attributes of fillets and the physicochemical traits of thawing exudate. These findings demonstrate the potential of thawing exudate as a non-invasive indicator for rapid, industrial-scale evaluation of freeze-thaw quality in aquatic products.

冷链过程中的温度波动会影响冷冻水产品的冻融质量。传统的冻融损伤评估大多依赖于肌肉组织的破坏性分析，限制了它们的工业适用性。为了寻找一种评价冷冻水产品质量的新方法，对经交变磁场辅助冷冻（MF）和常规风吹冷冻（CF）处理的金鲳鱼（Trachinotus ovatus）鱼片的解冻分泌物进行了6次冻融循环的理化和代谢组学特征分析。氧化稳定性与解冻渗出液的非靶向代谢组学分析一起进行评估。结果表明，MF显著缓解了冻融引起的鱼片质量恶化，表现为肌肉纤维组织良好，蛋白质完整性得以保存，并降低了鱼片的水分流动性。在解冻渗出液中，经过6个循环，MF比CF更有效地抑制蛋白质氧化和脂质过氧化，其硫代巴比妥酸反应物质值和羰基含量分别降低9.09%和3.45%。非靶向代谢组学分析显示，MF处理与cf处理的鱼片在冷冻解冻质量上存在差异，二肽、氧化氨基酸（如l -犬尿氨酸、l -甲酰基犬尿氨酸）、磷脂（如磷脂酰胆碱、磷脂酰乙醇胺）和核苷酸（如肌苷和次黄嘌呤）被确定为关键的差异代谢物。此外，鱼片的冻融品质属性与解冻液的理化性状之间存在较强的相关性。这些发现表明，解冻渗出物作为一种非侵入性指标的潜力，可用于快速、工业规模地评估水产品的冻融质量。

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引用次数: 0

Enhanced classification of unsound sorghum kernels based on decision-level fusion of hyperspectral and imaging textural features 基于高光谱和成像纹理特征决策级融合的不健全高粱籽粒分类

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-19 DOI: 10.1016/j.ifset.2025.104373

Qinglin Li , Jingyuan Zhao , Kang Tu , Jun Liu , Weijie Lan , Leiqing Pan

The expeditious identification of unsound sorghum kernels is crucial for the facilitation of import and export trade, as well as for the optimization of agricultural production. In this work, a multi-level data fusion strategy based on hyperspectral imaging technique was applied to classify different unsound sorghums, including broken, spotted, heat-damaged, and sprouted samples. The classification ability was enhanced based on the comprehensively fusion of visible and near-infrared (Vis-NIR) and short-wave infrared (SWIR) spectrum combined with the hyperspectral imaging features from gray-level co-occurrence matrix and Gabor filter textures. Based on that, a decision-level fusion strategy based on extreme learning machine (ELM) coupled with Bayesian consensus can satisfactorily identify sound, broken, spotted, heat-damaged, and sprouted sorghums, with the discrimination accuracy rate of 96.54 % in the Vis-NIR and 94.33 % in the SWIR, respectively. The 2.21 % higher recognition accuracy on the testing set indicated that Vis-NIR was more appropriate than SWIR in recognizing unsound sorghum kernels. Consequently, these results indicated the decision-level fusion of hyperspectral and imaging textural features based on ELM and Bayesian consensus can efficiently enhance the classification ability of unsound crop products.

快速鉴定不健康高粱籽粒对促进进出口贸易和优化农业生产具有重要意义。采用基于高光谱成像技术的多级数据融合策略，对破损、斑点、热损伤和发芽等不同类型的高粱进行分类。基于可见光、近红外（Vis-NIR）和短波红外（SWIR）光谱的综合融合，结合灰度共生矩阵和Gabor滤波纹理的高光谱成像特征，增强了分类能力。在此基础上，基于极限学习机（ELM）与贝叶斯共识相结合的决策级融合策略能够较好地识别出健全高粱、破碎高粱、斑点高粱、热损伤高粱和发芽高粱，在可见光近红外和SWIR下的识别准确率分别为96.54%和94.33%。测试集的识别准确率提高2.21%，表明Vis-NIR比SWIR更适合于不健全高粱籽粒的识别。结果表明，基于ELM和贝叶斯共识的高光谱和成像纹理特征的决策级融合可以有效提高不健全作物产品的分类能力。

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引用次数: 0

Fabrication of antimicrobial food packaging film composed of poly(methyl methacrylate), poly(vinyl alcohol) and vanadium pentoxide nanoparticles for fresh-cut apples freshness 由聚甲基丙烯酸甲酯、聚乙烯醇和五氧化二钒纳米颗粒组成的鲜切苹果保鲜用抗菌食品包装膜的研制

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-19 DOI: 10.1016/j.ifset.2025.104372

Mai M. Khalaf , Mohamed Gouda , Manal F. Abou Taleb , Mahmoud A. Abdelaziz , Hany M. Abd El-Lateef

The increasing requirement for environmentally friendly and antimicrobial food packaging underscores the need for effective materials that can prolong the shelf-life of fresh goods. Conventional polymer films often exhibit inadequate antibacterial efficacy and subpar barrier properties, leading to microbial degradation and nutritional depletion. This work focused on the fabrication of a range of nanocomposite films prepared from poly(methyl methacrylate) (PMMA) and poly(vinyl alcohol) (PVA), and reinforced with various concentrations of vanadium pentoxide nanoparticles (V₂O₅NPs) to address these constraints. The V₂O₅NPs were produced using a surfactant-assisted hydrothermal method and incorporated into the PMMA/PVA film. The structural investigations of V₂O₅NPs and the prepared films were assessed using a high-resolution transmission electron microscope (HR-TEM), scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier Transform Infrared spectroscopy (FTIR). The optimized film (V₂O₅NPs-4@PMMA/PVA) exhibited a tensile strength of 12.13 MPa compared with 11.25 MPa for pristine PMMA/PVA. The V₂O₅NPs@PMMA/PVA film demonstrated the most potent antibacterial activity, with inhibition-zone widths reaching 22 mm against Salmonella Typhimurium and total microbial growth inhibition after 3 h of exposure. Applied to fresh-cut red apple cubes, the optimized film significantly diminished weight loss by up to 45 %, kept firmness, and noticeably suppressed decay over 14 days of storage at 25 °C. The results indicate that V₂O₅NPs-integrated PMMA/PVA films provide a viable, scalable, and biocompatible solution for active food packaging intended to maintain fruit freshness and safety.

对环保和抗微生物食品包装的要求越来越高，这凸显了对有效材料的需求，可以延长新鲜食品的保质期。传统的聚合物薄膜往往表现出不足的抗菌效果和低于标准的屏障性能，导致微生物降解和营养耗竭。这项工作的重点是制造一系列由聚甲基丙烯酸甲酯（PMMA）和聚乙烯醇（PVA）制备的纳米复合膜，并用不同浓度的五氧化钒纳米粒子（V₂O₅NPs）增强，以解决这些限制。使用表面活性剂辅助水热法生产V₂O₅NPs，并将其掺入PMMA/PVA薄膜中。采用高分辨率透射电子显微镜（HR-TEM）、扫描电子显微镜（SEM）、x射线衍射仪（XRD）和傅里叶变换红外光谱（FTIR）对V2O5NPs及其制备膜进行了结构表征。优化膜（V₂O₅NPs-4@PMMA/PVA）的抗拉强度为12.13 MPa，而原始PMMA/PVA的抗拉强度为11.25 MPa。V₂O₅NPs@PMMA/PVA薄膜表现出最有效的抗菌活性，对鼠伤寒沙门氏菌的抑制带宽度达到22 mm，暴露3小时后对总微生物生长有抑制作用。将优化后的薄膜应用于新鲜切好的红苹果块上，在25°C下储存14天后，该薄膜显著减少了高达45%的重量损失，保持了硬度，并显著抑制了腐烂。结果表明，V₂O₅nps集成PMMA/PVA薄膜为活性食品包装提供了可行的，可扩展的和生物相容性的解决方案，旨在保持水果的新鲜度和安全性。

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引用次数: 0

Synergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects 非热预处理与超临界co2萃取的协同整合，促进了养殖食用昆虫中抗菌油和肽的释放

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-17 DOI: 10.1016/j.ifset.2025.104371

Nantawan Boonmee , Andrea M. Liceaga , Chayaphon Sriphannam , Khanitta Ruttarattanamongkol

Escalating antimicrobial resistance and consumer rejection of synthetic preservatives have created urgent demand for natural antimicrobial solutions from sustainable sources. This study systematically investigated synergistic non-thermal pretreatments combined with supercritical CO₂ (SC-CO₂) extraction to maximize liberation of dual antimicrobial fractions from commercially relevant edible insects. House crickets (AHCK, EU-approved for human consumption), black soldier fly larvae (BSFL, EU-approved for animal feed), and silkworm pupae (SWP, widely consumed in Asia) were subjected to ultrasonication (US, 5–15 min, 37 kHz) or high-pressure processing (HPP, 400–600 MPa, 5 min) prior to SC-CO₂ extraction (25–35 MPa, 30 min) or conventional solvent extraction. Peptide fractions underwent enzymatic hydrolysis and simulated gastrointestinal digestion to ensure bioavailability. Comprehensive antimicrobial screening against five major foodborne pathogens revealed distinct species-specific performance. BSFL demonstrated exceptional broad-spectrum efficacy with MIC values as low as 6.25 μL/mL against S. aureus and E. coli, attributed to remarkable lauric acid content (24.11 ± 0.15 %) representing 161-fold enrichment compared to AHCK (0.15 ± 0.01 %, p < 0.05) and 345-fold compared to SWP (0.07 ± 0.01 %, p < 0.05). Synergistic pretreatment integration achieved statistically significant enhancement: US + SC-CO₂ showed 2.4–3.8-fold improvement (p < 0.05) over non-pretreated controls. BSFL peptides (<3 kDa) exhibited activity against P. aeruginosa (1.17 ± 0.02 mm zone radius), a pathogen resistant to many antimicrobials and against which neither AHCK nor SWP peptides nor any insect oils showed activity. This green technology platform demonstrates significant potential for sustainable antimicrobial production, offering food manufacturers clean-label preservation alternatives while addressing regulatory and environmental considerations, establishing insect-derived bioactives as promising candidates for natural food preservation applications.

不断升级的抗菌素耐药性和消费者对合成防腐剂的排斥产生了对可持续来源的天然抗菌素解决方案的迫切需求。本研究系统地研究了协同非热预处理与超临界CO₂（SC-CO₂）萃取相结合，以最大限度地从商业相关食用昆虫中释放双重抗菌成分。将家蟋蟀（AHCK，欧盟批准供人类食用）、黑虻幼虫（BSFL，欧盟批准用于动物饲料）和蚕蛹（SWP，在亚洲广泛食用）进行超声波（US， 5 - 15分钟，37 kHz）或高压处理（HPP, 400-600 MPa， 5分钟），然后进行SC-CO 2提取（25-35 MPa， 30分钟）或常规溶剂提取。肽组分经过酶水解和模拟胃肠道消化以确保生物利用度。对五种主要食源性致病菌的综合抗菌筛选显示出明显的物种特异性表现。BSFL对金黄色葡萄球菌和大肠杆菌的MIC值低至6.25 μL/mL，其月桂酸含量为24.11±0.15%，是AHCK（0.15±0.01%,p < 0.05）的161倍，是SWP（0.07±0.01%,p < 0.05）的345倍。协同预处理整合实现了统计学上显著的增强：US + SC-CO₂比未预处理对照改善2.4 - 3.8倍（p < 0.05）。BSFL肽（<3 kDa）对铜绿假单胞菌（P. aeruginosa）（1.17±0.02 mm区半径）具有活性，这是一种对许多抗菌剂具有抗性的病原体，AHCK、SWP肽和任何昆虫油都没有活性。这一绿色技术平台展示了可持续抗菌剂生产的巨大潜力，为食品制造商提供了清洁标签保存替代品，同时解决了监管和环境方面的考虑，将昆虫衍生的生物活性物质作为天然食品保存应用的有希望的候选者。

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引用次数: 0

Multi-laser hyperspectral imaging system for food quality assessment 用于食品质量评价的多激光高光谱成像系统

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-17 DOI: 10.1016/j.ifset.2025.104368

Jia-Cheng Li , Jia-Yong Song , Ze-Sheng Qin Li-Feng Bian , Chen Yang

Motivated by the inherent trade-offs of conventional hyperspectral systems, such as spectral purity and thermal artifacts, this study introduces a novel Laser Hyperspectral Imaging System (LHIS) for food quality inspection. Our approach proposes an alternative illumination strategy, employing a series of switchable, narrow-linewidth lasers that are homogenized into a uniform, speckle-free light source. This design aims to achieve superior spectral purity and low thermal load with a simplified architecture. Non-destructive assessment of dry matter content (DMC) and textural parameters in complex food matrices during drying presents significant challenges. Unlike traditional systems, our custom-built LHIS uniquely employs 20 discrete laser wavelengths to simultaneously acquire transmission and reflection hyperspectral images, demonstrating its efficacy in monitoring hot-air drying of yam slices at 60 °C. Partial Least Squares (PLS), Extreme Learning Machine (ELM), Random Forest (RF), and XGBoost algorithms were employed to predict DMC and hardness. Transmission mode consistently demonstrated superior performance, with PLS achieving optimal DMC prediction (R² = 0.98) and XGBoost excelling in hardness prediction (R² = 0.938). Pseudo-color maps vividly illustrated the spatial progression of DMC from exterior to interior, coupled with concurrent hardness increase. Most remarkably, LHIS achieved robust predictions using only 20 spectral images, a dramatic reduction from hundreds typically required by conventional systems, drastically minimizing data acquisition and processing demands. This study confirms the distinct advantages of narrow-band lasers for analyzing complex biochemical systems and establishes LHIS as an innovative, efficient methodology for quality evaluation during food drying, laying a robust foundation for intelligent online monitoring in agro-product processing.

基于传统高光谱系统固有的缺点，如光谱纯度和热伪像，本研究介绍了一种用于食品质量检测的新型激光高光谱成像系统（LHIS）。我们的方法提出了一种替代照明策略，采用一系列可切换的窄线宽激光器，将其均匀化成均匀的无斑点光源。本设计旨在通过简化的架构实现高光谱纯度和低热负荷。在干燥过程中，对复杂食品基质的干物质含量（DMC）和结构参数进行无损评估提出了重大挑战。与传统系统不同，我们定制的LHIS独特地使用20个离散激光波长同时获取透射和反射高光谱图像，证明了其在60°C下监测山药片热风干燥的有效性。采用偏最小二乘（PLS）、极限学习机（ELM）、随机森林（RF）和XGBoost算法预测DMC和硬度。传输模式始终表现出优异的性能，PLS预测DMC最佳（R2 = 0.98）， XGBoost预测硬度最佳（R2 = 0.938）。伪彩色图生动地说明了DMC从外部到内部的空间递进，伴随着硬度的增加。最值得注意的是，LHIS仅使用20张光谱图像就实现了强大的预测，大大减少了传统系统通常需要的数百张光谱图像，极大地减少了数据采集和处理需求。本研究证实了窄带激光在分析复杂生化系统方面的独特优势，并确立了LHIS作为一种创新、高效的食品干燥质量评价方法，为农产品加工过程中的智能在线监测奠定了坚实的基础。

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